FR2796811A1 - Bread production involves mixing flour with flavoring - Google Patents
Bread production involves mixing flour with flavoring Download PDFInfo
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- FR2796811A1 FR2796811A1 FR9909877A FR9909877A FR2796811A1 FR 2796811 A1 FR2796811 A1 FR 2796811A1 FR 9909877 A FR9909877 A FR 9909877A FR 9909877 A FR9909877 A FR 9909877A FR 2796811 A1 FR2796811 A1 FR 2796811A1
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- France
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- bread
- preparation
- flavoring
- flavoring substance
- flour
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
L'invention est relative<B>à</B> un procédé de fabrication de pain,<B>à</B> une préparation pour cette fabrication et au pain obtenu. The invention relates to a process for making bread, to a preparation for this manufacture and to the bread obtained.
Traditionnellement, le pain est fabriqué avec de l'eau, du sel, Lie la levure et de la farine qui, après mélange, forment une pâte laissée<B>à</B> lever pendant un temps qui varie, entre<B>5</B> et 24 heures avec une moyenne de<B>1 ' )</B> heures. Cette durée dépend du type de pain, de la durée de conservation espérée, et du goût que Von souhaite lui donner. C'est précisément, pour obtenir un goût particulier, avec un levain aromatique préalablement préparé, que le temps de levage est important et<U>oblige</U> le boulanger<B>à</B> anticiper la fabrication de la pâte plusieurs heures avant l'enfournement et la cuisson. Traditionally, bread is made with water, salt, baking yeast and flour which, after mixing, form a dough left <B> to </ B> rise for a varying time, between <B> 5 </ B> and 24 hours with an average of <B> 1 ') </ B> hours. This time depends on the type of bread, the desired shelf life, and the taste you want to give it. It is precisely, to obtain a particular taste, with a previously prepared aromatic leaven, that the lifting time is important and <U> oblige </ U> the baker <B> to </ B> anticipate the manufacture of the dough several hours before baking and cooking.
La présente invention a pour objet de fournir un procédé de fabrication du pain permettant<B>de</B> réduire considérablement le temps de levage de la pate, tout cri obtenant un nouveau goût. The object of the present invention is to provide a bread-making process enabling <B> to </ B> to considerably reduce the dough's lifting time, while giving a new taste.
Ce procédé consiste <B>- à</B> mélanger<B>à</B> de la farine panifiable entre<B>0,5</B> et<B>31 %</B> d"Line préparation comprenant entre<B>1</B> et<B>8 %</B> d'au moins une substance aromatisante et le solde cri farine panifiable, _ <B>à</B> ajouter au mélange obtenu, du sel et de l'eau, dans les proportions habituelles, et de la levure<B>à</B> raison de 4<B>%</B> en poids du mélange sec, <B>-</B> et, après les phases de pétrissage, pointage, di\,ision et façonnage,<B>à</B> laisser lever entre 40 et<B>60</B> minutes avant d*enfourner. This process consists of mixing <B> to </ B> bread flour between <B> 0.5 </ B> and <B> 31% </ B> d "Line preparation comprising between <B> 1 </ B> and <B> 8% </ B> of at least one flavoring substance and the balance cri flour flour, <B> to </ B> add to the resulting mixture, salt and water, in the usual proportions, and yeast <B> at </ B> because of <B>% </ B> by weight of the dry mix, <B> - </ B> and, after the kneading, pointing, dipping and shaping phases, <B> to </ B> let rise between 40 and <B> 60 </ B> minutes before baking.
Ce procédé permet d'obtenir en<B>1</B> heure<B>30</B> minutes, donc avec un gain de temps compris entre<B>3</B> heures<B>30</B> minutes et 22 heures<B>30</B> minutes par rapport aux procédés actuels, un pain d'excellente qualité, possédant une mie parfaite<B>et</B> un goût tant recherché de noisette et de noix. This process allows you to get <B> 1 </ B> hour <B> 30 </ B> minutes, so you save time between <B> 3 </ B> hours <B> 30 </ B > minutes and 22 hours <B> 30 </ B> minutes compared to current processes, a bread of excellent quality, with a perfect crumb and a sought-after taste of hazelnut and walnuts.
Dans -une forme de mise en #uvre, la préparation contient, comme substance aromatisante, un mélange aqueux commercialisé sous la marque VIANDOX et contenant des extraits de viande et de végétaux, un extrait de le#,,In-e, un exhausteur de goût, un colorant et-du <U>sel.</U> In one form of implementation, the preparation contains, as a flavoring substance, an aqueous mixture marketed under the trademark VIANDOX and containing extracts of meat and vegetables, an extract of the ## ## EQU1 ## taste, a dye and <u> salt. </ u>
Cette -préparation est destinée<B>à</B> être mélangée<B>à</B> de la farine paniriable, dans une proportion comprise entre<B>1</B> et<B>3 %</B> du pourcentage de matière sèche.. This preparation is intended to be mixed with flour of paniriable flour, in a proportion between <1> <B> and <B> 3% </ B>. > percentage of dry matter ..
<B>A</B> titre d'exemple,<B>5</B> grammes du mélange aqueux commercialisé sous la marque VIANDOX ont été mélangés avec<B>100</B> grammes de farine panifiable et la <B>- c</B> moitié<B>de</B> la préparation obtenue a été ajoutée<B>à 1000</B> grammes<B>de</B> faririe, 20 graninies de sel, 40 grammes-de levure et<B>650</B> grammes d'eau. Le pétrissage a duré<B>15</B> minutes, le pointage<B>15</B> minutes. puis il a été procédé<B>à</B> la division, et au façonnage. Après pousse ou levage pendant 45 minutes,<B>il</B> a été procédé<B>à</B> la mise au four pour une cuisson de<B>17</B> minutes. <B> A </ B> As an example, <B> 5 </ B> grams of the aqueous mixture marketed under the trademark VIANDOX were mixed with <B> 100 </ B> grams of breadmaking flour and <B> > - c </ B> half <B> of </ B> the resulting preparation was added <B> to 1000 </ B> of </ b> faririe, 20 graninies of salt, 40 grams- yeast and <B> 650 </ B> grams of water. The kneading lasted <B> 15 </ B> minutes, the score <B> 15 </ B> minutes. then it was proceeded <B> to </ B> division, and shaping. After pushing or lifting for 45 minutes, <B> it </ B> was baked at <b> 17 </ b> minutes.
La mise en four des baguettes s'effectue cri présence de vapeur d#cau, (pleine buée), tandis que, pour les pains rustiques, elle est réalisée sans<B>bilée.</B> The setting of the chopsticks in the oven is carried out by the presence of steam, then, for rustic breads, it is carried out without bilge. </ B>
De manière inattendue, le mariage de la préparation avec la levure libère, rapidement les arômes sans qu'il<B>y</B> ait besoin de poursui#,,rc le levage au-delà<B>de</B> 45 minutes. Le pain obtenu présente un goût très particulier<B>de</B> noix, de noisettes et de l'UnIèC, sans acidité, sans aigreur, la mie étant de couleur beige jaunâtre. Unexpectedly, the marriage of the preparation with the yeast releases, quickly the aromas without it <B> y </ B> needs to pursue ,, rc the lifting beyond <B> of </ B> 45 minutes. The bread obtained has a very special taste of walnuts, hazelnuts and Unic, without acidity, without bitterness, the crumb being of yellowish beige color.
Dans une autre forme de mise en #uvre, la préparatioii contient, comme substance aromatisante, entre<B>0,5</B> et 2<B>%</B> d'une substance aromatisante en poudre procurant une saveur de livèche et entre<B>0,5</B> et<B>6 %</B> d uiie substance aroinatisante <B>cil</B> poudre procurant une saveur de bacon, et le solde en farine panifiable. In another embodiment, the preparation contains, as a flavoring substance, between <B> 0.5 </ B> and 2 <B>% </ B> of a flavoring substance in powder form which gives a flavor of lovage and between <B> 0.5 </ B> and <B> 6% </ B> of an aroinatising substance <B> cil </ B> powder providing a bacon flavor, and the balance in breadmaking flour.
Dans cette composition de la préparation, les proportions des substances aromatisantes vont d'une limite inférieure procurant un goût peu marqué<B>à</B> une limite supérieure procurant un goût très marqué. Les proportions utilisées dépendent des habitudes locales des consommateurs et du type de pain. In this composition of the preparation, the proportions of the flavoring substances range from a lower limit providing a slight taste <B> to </ B> an upper limit providing a very marked taste. The proportions used depend on the local habits of the consumers and the type of bread.
La préparation fournie est incorporée<B>à</B> de la farine panifiable du commerce, dans une proportion comprise entre 0,4 et<B>1- %,</B> et de préférence entre<B>0,6</B> et <B>1 %.</B> 1-a pâte est travaillée dans les mêmes conditions que dans la forme d"exécution précédente. The preparation provided is incorporated <B> to </ B> of the commercial bread flour, in a proportion between 0.4 and <B> 1-%, </ B> and preferably between <B> 0.6 </ B> and <B> 1%. </ B> 1-a paste is worked under the same conditions as in the previous execution form.
Le goût du pain obtenu combine les saveurs de noix et<B>de</B> noisettes avec celles de fumée de feu de bois, et cela en rapport avec les proportions de leur mélange dans la préparation ajoutée<B>à</B> la farine panifiable. The taste of the bread obtained combines the flavors of walnuts and hazelnuts with those of wood-fired smoke, and this in relation to the proportions of their mixture in the added preparation <B> to </ B > breadmaking flour.
Ainsi, par exemple, la préparation I du tableau ci-dessotis, destinée<B>à</B> une cuisson au four<B>à</B> bois, procure un goût prononcé de fumée assorti d'une saveur<B>plus</B> faible de livèche, tandis que la préparation<B>Il</B> pour la fabrication de pain blanc, de pain biologique, de pain de seigle ou de pain de canipagne, procure, dans les mêmes conditions de fabrication, un goût prononcé de livèche et une moindre saveur de filmée.
Thus, for example, preparation I of the table below, intended for baking in wood, provides a pronounced taste of smoke with a flavor of <B></B>.> more </ b> weak lovage, while the preparation <B> It </ B> for the manufacture of white bread, organic bread, rye bread or canipagne bread, provides, under the same conditions of manufacturing, a pronounced taste of lovage and a lesser flavor of filmed.
<U>Préparation <SEP> I <SEP> Préparation <SEP> <B>Il</B></U>
<tb> livèche <SEP> <B><U>1,5%</U></B> <SEP> 2%
<tb> Arôme <SEP> bacon <SEP> <U>4,5%</U> <SEP> 4 <SEP> <B>OA</B>
<tb> Farine <SEP> 94% <SEP> 94
<tb> Taux <SEP> d'incorporation <SEP> <B>à</B> <SEP> de <SEP> la <SEP> farine
<tb> <U>panifiable</U> <SEP> <B>0,6% <SEP> 0,6%</B> Dans ces préparations, la substance procurant la saveur (le Il\-èche et celle procurant la saveur<U>de</U> -bacon- sont celles commercialisées sous les références respectives<B>9.07.22,L</B> et<B>981</B> 323/K par la société française FOOD INGREDIENTS SPECIALITIES. Dans<U>les</U> deux substances, les substances aromatisantes sont spécifiées comme identiques aux substances aromatisantes naturelles. Dans la substance<B>à</B> saveur de Il-,,,-èche, le support des molécules aromatisantes comprend (le la inaitodextrine, tandis que le support de la substance<B>à</B> saveur de bacon comprend du sel, du sucre, de ]'amidon modifié et cie.lamaltodextrine. <U> Preparation <SEP> I <SEP> Preparation <SEP><B> It </ B></U>
<tb> lovage <SEP><B><U> 1.5% </ U><SEP> 2%
<tb> Aroma <SEP> bacon <SEP><U> 4.5% </ U><SEP> 4 <SEP><B> OA </ B>
<tb> Flour <SEP> 94% <SEP> 94
<tb> Rate <SEP> of incorporation <SEP><B> to </ B><SEP> of <SEP> the <SEP> flour
<tb><U> breadmaking </ U><SEP><B> 0.6% <SEP> 0.6% </ B> In these preparations, the substance providing the flavor (the Il \ -eche and the one providing the flavor <U> of </ U> -bacon- are those marketed under the respective references <B> 9.07.22, L </ B> and <B> 981 </ B> 323 / K by the French company FOOD INGREDIENTS In <U> the </ U> two substances, the flavoring substances are specified as being identical to the natural flavoring substances In the substance <B> to </ B> flavor of II - ,,, - èche, the support of Flavoring molecules include the inanodextrin, while the bacon-flavoring material carrier comprises salt, sugar, modified starch and cobalt-dextrin.
Le mariage de la préparation avec la levure procure un développement rapide des saccharomyces cervisiae en aidant<B>à</B> transformer les matières sucrées en alcool et acide<U>carbonique.</U> Cela permet de diminuer le temps de fabrication de plusieurs heures, tout en utilisant au maximum la puissance de la levure. La réduction importante du temps de fermentation par augmentation de la #,,-itesse de fermentation supprime le recours<B>à</B> une chambre de fermentation et permet (le réduire les investis sernents, tout en facilitant le travail du boulanger. The combination of the preparation with the yeast provides a rapid development of Saccharomyces cervisiae by helping <B> to </ B> transform the sweetened materials into alcohol and carbonic acid. </ U> This reduces the manufacturing time several hours, while making the most of the power of the yeast. The significant reduction of the fermentation time by increasing the fermentation rate eliminates the need for a fermentation chamber and makes it possible to reduce the investment involved while facilitating the work of the baker.
La préparation, en union avec la pâte, influe sur la coloration de la croûte (ILI pain et, par des réactions secondaires de fermentation, sur son arôme. La croûte obtenue a une couleur uniforme blonde, est croustillante, lie se fripe pas, lie casse pas sur les côtés, et ne donne donc pas l'apparence du pain décongelé. Cette croûte a une odeur et un goût de fumée de feu de bois, comme le pain cuit a-Li four<B>à</B> bois, et enveloppe une mie ayant un arôme et un goût de ferment de noix et noisettes. The preparation, in union with the dough, influences the color of the crust (ILI bread and, by secondary reactions of fermentation, on its aroma.The rind obtained has a uniform blond color, is crispy, binds not wrinkles, binds not break on the sides, and therefore does not give the appearance of thawed bread.This crust has an odor and a taste of wood-fired smoke, such as bread baked a-li oven <B> to </ B> wood , and wraps a crumb with an aroma and a taste of ferment of nuts and hazelnuts.
Les composants de la préparation agissent sur les diastases de sorte que ]'hydratation de la pâte est plus importante, ce qui améliore son maintien, mais aussi retarde<B>le</B> rassissemënt et-le dessècheinent du pain obtenu, donc augmente<B>lui</B> durée du temps de fraîcheur. Cette augmentation est de l'ordre de<B>5</B> heures,<B>ce</B> qui permet, le lendemain matin du jour d'achat, de disposer encore d'un pain consommable et de bonnes qualités gustatives. The components of the preparation act on the diastases so that the hydration of the dough is more important, which improves its maintenance, but also delays the storing and drying of the bread obtained, thus increasing <B> it </ B> duration of cool time. This increase is of the order of <B> 5 </ B> hours, <B> that </ B> which allows, the next morning of the day of purchase, to have still a consumable bread and good qualities taste.
La pâte se congèle crue sans conséquence pour sa reprise. puisque la ,vitesse de fermentation compense la fatigue des-cellules de Ie#,-ure. The dough freezes raw without any consequences for its recovery. since the fermentation rate compensates for the fatigue of the cells of the egg.
Le pain obtenu se congèle dans de parfaites conditions. décongélation il ne se ramollit pas, lie s'écaille pas, ne fripe lias, reste croustillant comme du pain frais, tout en gardant son bon goût de feu de bois et<B>de</B> ferment de noix.The bread obtained froze in perfect conditions. defrosting it does not soften, does not flake, does not crumble lias, stays crisp like fresh bread, while keeping its good taste of wood fire and <b> of </ B> ferment of nuts.
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FR9909877A FR2796811A1 (en) | 1999-07-27 | 1999-07-27 | Bread production involves mixing flour with flavoring |
Applications Claiming Priority (1)
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FR9909877A FR2796811A1 (en) | 1999-07-27 | 1999-07-27 | Bread production involves mixing flour with flavoring |
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FR2796811A1 true FR2796811A1 (en) | 2001-02-02 |
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FR9909877A Pending FR2796811A1 (en) | 1999-07-27 | 1999-07-27 | Bread production involves mixing flour with flavoring |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2017168098A1 (en) * | 2016-03-31 | 2017-10-05 | Lesaffre Et Compagnie | Process for customising the flavour of breads or pastries |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3845221A (en) * | 1970-06-09 | 1974-10-29 | Halped Corp | Hickory smoked french barbecue bakery products |
FR2236423A1 (en) * | 1973-07-12 | 1975-02-07 | Haarmann & Reimer Gmbh | Conc. meat flavour by partial degradation of meat - by stage wise proteolysis |
FR2358832A1 (en) * | 1976-07-19 | 1978-02-17 | Germoglio Gerard | Bread with improved flavour - contains rye flour, whole nuts and nut oil in addition to normal components |
DE3338977A1 (en) * | 1983-10-27 | 1985-05-09 | Deutsche Hefewerke Gmbh, 2000 Hamburg | Process for improving the quality of sourdough bread |
DE3418644A1 (en) * | 1984-05-18 | 1985-11-28 | Diamalt AG, 8000 München | LOW-SODIUM MIXTURE OF SALT, SUITABLE AS SALT SUBSTITUTE |
WO1998018348A1 (en) * | 1996-10-31 | 1998-05-07 | Slk Foundation | Flavouring composition, production and use thereof |
-
1999
- 1999-07-27 FR FR9909877A patent/FR2796811A1/en active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3845221A (en) * | 1970-06-09 | 1974-10-29 | Halped Corp | Hickory smoked french barbecue bakery products |
FR2236423A1 (en) * | 1973-07-12 | 1975-02-07 | Haarmann & Reimer Gmbh | Conc. meat flavour by partial degradation of meat - by stage wise proteolysis |
FR2358832A1 (en) * | 1976-07-19 | 1978-02-17 | Germoglio Gerard | Bread with improved flavour - contains rye flour, whole nuts and nut oil in addition to normal components |
DE3338977A1 (en) * | 1983-10-27 | 1985-05-09 | Deutsche Hefewerke Gmbh, 2000 Hamburg | Process for improving the quality of sourdough bread |
DE3418644A1 (en) * | 1984-05-18 | 1985-11-28 | Diamalt AG, 8000 München | LOW-SODIUM MIXTURE OF SALT, SUITABLE AS SALT SUBSTITUTE |
WO1998018348A1 (en) * | 1996-10-31 | 1998-05-07 | Slk Foundation | Flavouring composition, production and use thereof |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2017168098A1 (en) * | 2016-03-31 | 2017-10-05 | Lesaffre Et Compagnie | Process for customising the flavour of breads or pastries |
FR3049432A1 (en) * | 2016-03-31 | 2017-10-06 | Lesaffre & Cie | PROCESS FOR CUSTOMIZING TASTE OF BREADS OR VIENNOISERIES |
AU2017243061B2 (en) * | 2016-03-31 | 2019-10-31 | Lesaffre Et Compagnie | Process for customising the flavour of breads or pastries |
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